Hi
I am trying to source/make mint crystals that i can use in chocolate slab/thins. Im guessing this is created by flavouring sugar with mint but would appreciate advice from more experianced members.
As Im based in UK would be looking for UK supplier.
All help much appreciated.
Peter
Hi all
I want to start blending different couvertures to create my own unique flavours and have a couple of questions relating to technique and flavours.
Technique
I work with a 15k table top tempering machine and was wondering if blending was as simple as putting the right present of each couverture in the machine to melt the bulk & then seedingwith the correct percentage of each couverture?
Flavours
I only intend to blend dark/dark, milk/milk & white/white.
As a novice I haveno idea how the various couvertures mixed will work together and would appreciate any views, opinions & experience on this matter.
If anyone could guide me in the direction of any reference material on this subject it would be much appreciated.
Apologise if this has previously being covered in the forum. Ive had a search but not find anything. Let me know if you need more details from me.
Thanks in advance.
Peter
